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Kleurrijke quinoa salade
Ideal for a picknick or boat trip. This quinoa salad is easy to prepare and is kept well out of the fridge. Avocado, mango, walnuts, pumpkin seeds and pomegranate create great colours together!
4 servings
Ingredients
200 g quinoa
220 g chickpeas
100 g lamb's lettuce
1 avocado
1 mango
100 g raw walnuts
5 tbsp pumpkin seeds
20 cherry tomatoes
50 g pomegranate seeds
Extra virgin olive oil
Fresh lemon juice
Preparation
Bring quinoa + water to a boil with the lid on (keep a close eye on it), then turn the heat down to simmer. Cook quinoa for 8 minutes.
Rinse the chickpeas in a strainer using cold water.
Combine chickpeas and quinoa in a bowl and let quinoa cool down
Chop the avocado and mango in pieces.
Finish of with lamb's lettuce, walnuts, pumpkin seeds and cherry tomatoes.